~500g. Class 1. Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard heart of other cabbages. Add spring greens at the end of a stir-fry, or use in winter soups and stews. They are delicious sliced, steamed and drizzled with melted butter. Take care not to overcook, as the leaves will develop an unpleasant smell and flavour.